Creamed Corn

I'm a firm believer in not eliminating certain veggies from my diet because they are "carb" heavy - because really, did anyone get fat eating too much corn or carrots? I think not. The exception to that rule might be veggies made following recipes like this one Cathy found for the most absolutely fantastic, rich, delicious, creamy, sinfully addictive corn - there isn't anything about this recipe to keep me from gaining weight, and I'm ok with that. Some things are worth the calories and this is one of them. We couldn't stop eating this, I even took some home for breakfast the next day. It's beyond good!

Ingredients:

• 2 (10 oz) packages frozen corn kernels, thawed
• 1 cup heavy cream
• 1 t. salt
• 2 T. granulated sugar
• 1/4 t. black pepper
• 2 T. butter
• 1 cup whole milk
• 2 T. flour
• 1/4 cup grated Parmesan cheese

Directions:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened and corn is cooked through. Remove from heat and stir in the Parmesan cheese until melted. Serve hot.

'cream corn like no other' recipe found at allrecipes.com


10.7.18: around the campfire recap 
10.7.17: framed bats

10.7.16: Brooke makes a funky pumpkin

10.7.15: boo painted mug